A 90-day subchronic toxicity study and reproductive toxicity studies on ACE-inhibiting lactotripeptide

Dent, Matthew; O’Hagan, Steve; Braun, Werner; Schaetti, P.; Marburger, Andrea; Vogel, O.

doi:10.1016/j.fct.2007.02.006

Cited by 31 publications

(15 citation statements)

References 19 publications

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“…Consequently, their findings suggest that the NOAEL of fermented milk on reproductive performance in male and female rats is greater than 2 g kg À1 BW À1 day À1 , the equivalent of 3.3 mg kg À1 BW À1 day À1 of Val-Pro-Pro plus Ile-Pro-Pro. This is supported by Dent et al (2007) who found a similar NOAEL from studies in rabbits and pre-and post-natal rats using a lactotripeptide product.…”

Section: Safety Aspects Of Casein Hydrolysatessupporting

confidence: 74%

Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

Phelan

Aherne

Fitzgerald

et al. 2009

International Dairy Journal

293

199

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Section: Safety Aspects Of Casein Hydrolysatessupporting

confidence: 74%

Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

Phelan

Aherne

Fitzgerald

et al. 2009

International Dairy Journal

293

199

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“…The NOAEL dose for fermented milk in reference to the reproductive parameters of female and male rats exceeded 2 g per kg -1 BW -1 per day -1 , which is equivalent to 3.3 mg of Val-Pro-Pro and Ile-Pro-Pro per kg -1 BW -1 per day -1 . Similar NOAEL values were reported by Dent et al [2007] in a study of rabbits and rats administered lactotripeptide in the prenatal or postnatal period. Butikofer et al [2007] determined the content of Val-Pro-Pro and Ile-Pro-Pro tripeptides in traditional cheese by HPLC with triplet state mass spectrometry.…”

Section: Commercially Available Foods and Intermediate Products Contasupporting

confidence: 74%

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

Dziuba

2014

Acta Sci Pol Technol Aliment

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Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specifi c biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides, may infl uence the properties of food and human organism. The number of commercially available food products containing bioactive peptides is very low, apart from that milk proteins are their rich source. It could be supposed that number of available products with declared activity will rise in near future because of observed strong uptrend on interest in such products. Molecular and biological properties of milk proteins, as precursors of bioactive peptides was characterised in the work. Therefore, the strategy of research and obtaining of such peptides both in laboratory and industrial scale, as well as the range of their commercial application, was presented. Several examples of research efforts presenting high potential to develop new products containing bioactive peptides from milk proteins and predetermined as nutraceuticals was described.

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“…There was no evidence to support establishment of either the Lowest Observed Effect Level (LOEL) or Maximally Tolerated Dose (MTD); both being greater than 2 g/kg/day. Similarly, no adverse effects related to casein-derived tripeptides were seen in a subchronic (90-day) repeated-dose toxicity study with rats or in a pre-natal development study with rabbits [115]. In this study the tripeptide product was obtained by hydrolysis of milk casein with an enzyme preparation derived from A. oryzae.…”

Section: Safety Aspectsmentioning

confidence: 99%

Antihypertensive Peptides from Milk Proteins

2010

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Dietary proteins possess a wide range of nutritional and functional properties. They are used as a source of energy and amino acids, which are needed for growth and development. Many dietary proteins, especially milk proteins, contain physiologically active peptides encrypted in the protein sequence. These peptides may be released during gastrointestinal digestion or food processing and once liberated, cause different physiological functions. Milk-derived bioactive peptides are shown to have antihypertensive, antimicrobial, immunomodulatory, antioxidative and mineral-binding properties. During the fermentation of milk with certain lactobacilli, two interesting tripeptides Ile-Pro-Pro and Val-Pro-Pro are released from casein to the final product. These lactotripeptides have attenuated the development of hypertension in several animal models and lowered blood pressure in clinical studies. They inhibit ACE in vitro at micromolar concentrations, protect endothelial function in vitro and reduce arterial stiffness in humans. Thus, milk as a traditional food product can after certain processing serve as a functional food and carry specific health-promoting effects, providing an option to control blood pressure.

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A 90-day subchronic toxicity study and reproductive toxicity studies on ACE-inhibiting lactotripeptide

Cited by 31 publications

References 19 publications

Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status

Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects

Antihypertensive Peptides from Milk Proteins

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